Nottingham, United Kingdom

Alan Vernon


Average Co-Inventor Count = 3.0

ph-index = 1

Forward Citations = 10(Granted Patents)


Company Filing History:


Years Active: 1979

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1 patent (USPTO):Explore Patents

Title: The Innovations of Alan Vernon: Pioneering Food Protein Products

Introduction: Alan Vernon, an inventive mind based in Nottingham, Great Britain, has made a significant advancement in food technology with his innovative approach to food protein products. His patented technique addresses the decolorization of blood and blood derivatives, creating valuable ingredients for both human and animal food products.

Latest Patents: Alan Vernon holds a notable patent for a process that involves decolorizing blood, red blood derivatives, or blood-containing materials, such as liver, using oxidants like hydrogen peroxide or sodium/calcium peroxide. This innovative method not only removes excess peroxide but also enhances the color by adding further blood or meaty materials. The process can be fine-tuned through a pH reversal technique, facilitating optimal conditions for achieving desirable product characteristics. Furthermore, the flavors and other additions incorporated into the blood or materials before decolorization are effectively locked in, ensuring a unique final product that can be canned as a mince-like item or mixed with other foodstuffs.

Career Highlights: Within his career, Alan Vernon has been affiliated with Mars, Incorporated, a leading global company known for its diverse food products. His contributions to the company are characterized by his dedication to improving food quality through innovative processing techniques.

Collaborations: Throughout his journey, Alan has collaborated with esteemed colleagues, including Keith Buckley and Philip J Lowe. Their collective expertise has enriched the innovation process, leading to enhanced food solutions that benefit consumers and the industry alike.

Conclusion: Alan Vernon's innovative work in the field of food technology, particularly his patented process for decolorizing blood derivatives, demonstrates the potential for transforming food products into healthier and more appealing options. His collaborative efforts with notable colleagues at Mars, Incorporated underscore the importance of teamwork in fostering advancements that meet the needs of modern consumers.

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